Mamta's Kitchen - A Family Cookbook
SALAMS MAMTA
Hello Mamta ,STEVE & All.
Im back from Haj , mashallah everything went very well.I preayed 4 all of u2. I wanted to ask u mamta, if you have the recipe for Mutton Nehari ? & plz can u tell me what is Sorrel Leaves IN HINDI OR URDU ???
Salam Vale Kum Baheen :-), I am glad to hear that you have completed Haj. Thank you praying for all of us, some days we need all the prayers we can get! A good friend of mine went to Haj with her husband about 5 years ago, hard work but she was pleased that she had done it.
As I understand, Nehari is slow cooked meat curry, originally from the streets of old Delhi, Chandni Chowk area, but now more popular in Pakistan than in India. Mutton is SLOW cooked for hours in spices like coriander, turmeric, chillies, whole garam masala (bay leaves, large cardamoms, cinnamon, cloves black pepper), onions, ginger and garlic and then finished off with a garnish of thinly sliced, deep fried onions. There are a few recipes on internet. I have made Mutton Khada Masala and that is very similar to nehari. Take a look.
Peace be upon you friend.
Mamta
Welcome back, glad all went well and thank you for thinking about us all.
Sorrel leaves are a sort of salad leaf a bit like rocket or lettuce, its very hard to find in most UK shops but gardeners may grow lots of their own.
Steve
Forgot about sorrel! My google search tells me that it is Rumex acetosa, khatta palak, khatti bhaji in Hindi. Other Indian names are chukka kura and ambat chuka. The word Khatta/Khatti means sour and palak means spinach.
Salams Every 1 ,
thank u so much 4d informations. I shall now be making this mutton curry & will let u all know how it tasted.
Warm Regards
Salams Mamta,
recently i heard that now we can get small electric tandooris for home use to make chapatis & nans. Can u plz let me know if there are available any in india & what brand as i want to buy one. I already have a small gas tandoori, but electric sounds better !!!!Do u have any information about that ?
No idea Baheen, I have never owned one! My family members have the one that heats on gas hob, but I don?t want to have another large gadget which I will hardly ever use. My oven heats to 320 C, that is enough for me.
Mamta
Salams Mamta,
Hope alls well with every1 ? i have always made apaste of ginger & garlic separately & kept in my fridge for a month or two. But this time wen i made the paste,,after four days the paste has turned green !!!! iv tasted it ,,,its perfectly fine,,,no odour nothing,,,,,,,,,,,,, im confused why did it turn green ??//or should i throw it away???? but it tastes absolutely fine .
I think it is a harmless chemical change but not sure Baheen. Perhaps someone else will answer it.
Mamta
Mamta is correct, it is the natural oxidisation of a certain amino acid found in garlic which turns it green if high enough levels are there.
Tests/Reasearch (googled) seem to suggest this can be avoided if you cut the garlic bulbs and store them at room temperature (above 23C) for 4 weeks as this stops the production of the green pigment.
So this would explain why sometimes it does go green and sometimes not, probably using well stored older bulbs of garlic when it didn't go green and using freshly cut when it did go green!
Steve
Hello Mamta,, its been very very long since ive used computer as i was very busy. Now inshallah i shall be frequently available as im free now .During these eight months ,iv learnt a lot of recipes ,as i did a few short courses.I shall be sharing my recipes with u all. Meanwhile my humble regard to U & Steve as u guys have always helped me, A VERY HAPPY CHRISTMAS & A WONDERFUL NEW YEAR TO ALL OF U ON THIS SITE !!!!!!